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Fresh Tomato Sauce

From Lynne Wilson

My Tomato Sauce is unlike the traditional one, which always took seemingly forever to cook. Although it takes less than an hour, our daughter, Lesley, who much prefers tomato sauce to meat sauce, says it is "wicked good." It tastes like fresh tomatoes and is fine on spaghetti, veal, chicken, and of course, eggplant.


8 cups tomatoes (8 to 10)
3 Tbs oil
1/3 cup onion
1 clove garlic, peeled and finely minced (1 to 1 1/2 tsp)
1/2 tsp. dried oregano (about 1 teaspoon if fresh)
3 Tbs chopped fresh basil
1 tsp. salt
1/2 tsp. sugar


Peel, seed and chop tomatoes, finely chop onion, peel, and finely mince garlic, chop basil in salt.

Heat the oil in a 4-quart pot. Add the onion and garlic and sauté over medium heat until soft. Add the tomatoes, oregano, basil, salt, and sugar. Cover and simmer for 15 minutes. Remove the cover, raise the heat slightly, and cook, uncovered, stirring occasionally, until thick 30 to 45 minutes. Correct the seasoning.